Lemon Blueberry Buttermilk Cake Recipe

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Lemon blueberry buttermilk cake is the epitome of the perfect dessert, you’ve got the lemons the buttermilk the blueberries and that cream cheese frosting it just all comes together to make an unbelievably moist and delicious dessert you can even eat it for breakfast it’s practically a health food.

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Lemon Blueberry Cake Ingredients ► 13 oz (368.54 g) cake flour 12 oz (368.54 g) granulated sugar 1/2 tsp salt 2 tsp baking powder 1/2 tsp baking soda 8 oz (226.8 g )unsalted butter (softened) 8 oz (283.5 g) buttermilk (Or regular milk with 1 Tbsp white vinegar added) 3 oz (85.05 g) vegetable oil 3 large eggs (room temperature) 2 Tbsp lemon zest 2 Tbsp fresh lemon juice 2 tsp lemon extract 2 Tbsp AP Flour (for dusting blueberries) 2 cups blueberries (You can use frozen but don’t thaw them)

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Cream Cheese Frosting Ingredients ► 16 oz (226.8 g) cream cheese (room temperature) 8 oz (226.8 g) unsalted butter (room temperature) 1 tsp lemon extract 1/2 tsp salt 32 oz (447.62 g) powdered sugar (sifted)

Lemon Blueberry Buttermilk Cake Recipe

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